Keto, old favorites, recipes

Italian Breakfast Casserole

Made with fresh tomatoes and basil bought this morning at the farmers’ market, this version of one of our favorites, the breakfast casserole, helps us appreciate paying a little more for locally grown, organic produce.

Breakfast casseroles are really healthy and satisfying. Always a crowd pleaser, like if you’re having a morning-time birthday party or a day-after-the wedding family hangers-on brunch until it’s time for the relatives to get on their way home. The versions with bread are great, but this one and its variants taste just as good and are low-carb.

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Dad’s Italian breakfast casserole

a fresh and lively riff on the eggy breakfast casserole
Prep Time15 mins
Cook Time45 mins
Resting time15 mins
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: cheese, eggs, Keto, sausage, vegetables
Servings: 6 servings
Calories: 653kcal
Author: dad

Equipment

  • 12" skillet
  • 8" x 8" baking dish

Ingredients

  • 1 tbsp olive oil
  • 1 lb Italian sausage Use ground or links, sweet or hot to your taste.
  • 1/2 large yellow onion, diced
  • 2 cloves minced garlic
  • 1/2 cup finely chopped fresh basil or 1/4 cup dried. Half for the casserole, half for the garnish.
  • 1/2 tspn dried red pepper flakes use more, less, or none to taste
  • 6 large eggs
  • 1 cup heavy whipping cream
  • 8 oz grated cheese cheddar, mozzarella, Monterey Jack — any one or a blend works fine.
  • 1 large fresh tomato slice into half-moons, 8-10 pieces

Instructions

  • Preheat oven to 375°
  • Heat the skillet on medium-high, add olive oil and watch until it shimmers.
  • Add sausage and break it up into small bits with a spatula or large spoon. Cook until evenly browned. Turn down the heat if this seems to be happening too fast.
  • Mix in onions and saute for 3-5 minutes, until softened, but not brown.
  • While the onions cook, break eggs into large bowl and whisk in heavy whipping cream until you have a nice, smooth mixture.
  • To the skillet, add garlic, red pepper flakes (if used), and half the basil. Mix in and cook a minute.
  • Lightly butter or grease the baking dish.
  • Add half the meat and veg mixture to the baking dish. Spread evenly.
  • Add half the grated cheese (4 oz) as a layer in the baking dish.
  • Add the rest of the meat-veg and then the rest of the cheese to the dish.
  • Slowly pour the egg-cream blend (eggs and cream like this is what custard is) over the stuff in the baking dish.
  • Top the casserole with the sliced tomatoes and the rest of basil.
  • Into the oven for 35-40 minutes. Check after 30 minutes and keep checking until the jiggling just about stops. Remove from oven and place on an empty burner or better, on a cooking rack for 15 minutes. A bit of baking will continue to happen for a while. Then the casserole will cool and become easier to cut.
  • I think cutting into six pieces makes for good-sized servings. I use a spatula with a sharp edge for this.

Nutrition

Calories: 653kcal | Carbohydrates: 3g | Protein: 28g | Fat: 59g | Saturated Fat: 28g | Cholesterol: 362mg | Sodium: 884mg | Potassium: 336mg | Sugar: 1g | Vitamin A: 1293IU | Vitamin C: 2mg | Calcium: 344mg | Iron: 2mg
Nutrition Facts
Dad's Italian breakfast casserole
Amount Per Serving
Calories 653 Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 28g175%
Cholesterol 362mg121%
Sodium 884mg38%
Potassium 336mg10%
Carbohydrates 3g1%
Sugar 1g1%
Protein 28g56%
Vitamin A 1293IU26%
Vitamin C 2mg2%
Calcium 344mg34%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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